Chile Verde II

Skip the tomatillos, add more roasted pasillas and anaheims and jalepenos..delicious with just flour tortillas!

Skip the tomatillos, add more roasted pasillas and anaheims and jalepenos..delicious with just flour tortillas!

I've never before had this dish before but decided to try it because it was low carb and i was excited to try a chili that wasn't based on beef. this was incredible! i loved the spicy kick and the tenderness of the pork. it was so delicious that even though i was satisfied after one serving, i had seconds and ate to the point of discomfort lol the aroma as it was cooking was to die. thank you so much for this wonderful recipe

I've never before had this dish before but decided to try it because it was low carb and i was excited to try a chili that wasn't based on beef. this was incredible! i loved the spicy kick and the tenderness of the pork. it was so delicious that even though i was satisfied after one serving, i had seconds and ate to the point of discomfort lol the aroma as it was cooking was to die. thank you so much for this wonderful recipe

FIRST ~ AMAZING! I read reviews for this & took them to heart. I changed up the process but kept the ingredients mostly the same. SECOND~ I did not need 6 lb of meat for my family of 3 so I halved the recipe. It still made a ton! THIRD~I took the advice & dredged my pork in some seasoned (S&P) flour, browned & proceeded on what it said to do with the onions & seasonings. FOURTH~ IMPORTANT! This recipe calls for WAY too much chicken broth. I think they meant CUPS not quarts. So I only used 2 cups of broth instead.. Then simmered for only about 10-15 min. FIFTH~ something about raw peppers added to this didn't feel right & others said to roast them. Brilliant! So I put my pablano & yellow peppers under the broiler for about 5 minutes on each side until the skin was blackened. When I removed them from the oven I then put them in a paper bag to rest & cool. I then decided to also roast my tomatillos & jalapeno peppers for approximately 5 minutes total. I didn't let them blacken but let them get a little browned. I then removed the stems (I left the seeds for a spicy verde) from the jalapenos & added them to the blender with the tomatillos & cilantro. Whirled those up & then I skinned, stemmed & seeded the other peppers & added those to the tomatillo mixture. Poured that into the skillet with the meat & since the peppers & tomatillos were no longer raw, I just let it simmer for 15 minutes. Like I said... AMAZING!